Salt-induced stabilization of apoflavodoxin at neutral pH is mediated through cation-specific effects

MLA

Luis A. Campos, et al. “Salt-Induced Stabilization of Apoflavodoxin at Neutral PH Is Mediated through Cation-Specific Effects.” Protein Science, vol. 11, May 2002, pp. 1260–73. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....04e239025d2d5fc7bf4552fe79d3911c&authtype=sso&custid=ns315887.

APA

Luis A. Campos, Renjie Wang, Alejandra Luquita, Anabel Lostao, María Pilar Irún, E Bertrand García-Moreno, Jose Antonio Rubio, Javier Sancho, & Susana Maldonado. (2002). Salt-induced stabilization of apoflavodoxin at neutral pH is mediated through cation-specific effects. Protein Science, 11, 1260–1273.

Chicago

Luis A. Campos, Renjie Wang, Alejandra Luquita, Anabel Lostao, María Pilar Irún, E Bertrand García-Moreno, Jose Antonio Rubio, Javier Sancho, and Susana Maldonado. 2002. “Salt-Induced Stabilization of Apoflavodoxin at Neutral PH Is Mediated through Cation-Specific Effects.” Protein Science 11 (May): 1260–73. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....04e239025d2d5fc7bf4552fe79d3911c&authtype=sso&custid=ns315887.